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Tortellini Soup In The Pot

Creamy Tortellini Tomato and Pesto Soup

This Creamy Tortellini Tomato and Pesto Soup is exactly what chilly weather calls for. A delicious brothy, tomato-y, creamy base with swirls of pesto and tons of tortellini and kale. Slightly spicy, and definitely hearty and so so good. A perfect easy dinner recipe that comes together in about 30 minutes.
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings

Ingredients

  • 1 shallot diced
  • 4 cloves garlic diced
  • 1 tablespoon tomato paste
  • 28 oz can crushed tomatoes
  • 1 quart 4 cups chicken broth
  • 1 tablespoon pesto
  • ½ teaspoon dried oregano
  • ½ teaspoon red pepper flakes
  • 10 oz refrigerated tortellini
  • 2 cups fresh kale roughly chopped with stems removed
  • ½ cup heavy cream
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • Parmesan cheese for serving

Instructions

  • In a large soup pot, heat 1 tablespoon olive oil on medium heat. Sauté the garlic and shallot until fragrant and the shallots begin to get translucent - about 3 - 5 minutes.
  • Add in the tomato paste and cook for another 3 - 5 minutes to caramelize the paste a little.
  • Then add in the chicken broth, crushed tomatoes, pesto, oregano, red pepper flakes, salt, and pepper. Mix to combine and turn your heat to high to bring it to a boil.
  • Once it's boiling, add the tortellini and cook for 3 minutes, then stir in the kale.
  • Finish with the heavy cream and serve with parmesan cheese.

Nutrition Estimate

Calories: 444kcal | Carbohydrates: 54g | Protein: 18g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 68mg | Sodium: 2113mg | Potassium: 1042mg | Fiber: 7g | Sugar: 12g | Vitamin A: 4432IU | Vitamin C: 78mg | Calcium: 273mg | Iron: 6mg
Course: Main Course
Cuisine: Italian/American
Keyword: Soup
Author: Haley